White chocolate snowball cookies recipe
For some fun Christmas baking with the kids, try this white chocolate snowball cookies recipe. Condensed milk makes the cookie dough extra fudgy, before the cookies are half-dipped in white chocolate and scattered with coconut for a fluffy snowball effect.
See method- Makes 25-30
- 30 mins to prepare and 15 mins to cook
- 266 calories / serving
Ingredients
- 250g butter
- 250g caster sugar
- ½ x 397g can sweetened condensed milk
- 365g self-raising flour
- 450g white chocolate, roughly chopped
- 100g desiccated coconut
Each serving contains
- Energy
- 1110kJ 266.0kcal
- Fat
- 15g
- Saturates
- 10g
- Salt
- 0.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 28.8gProtein 2.9gFibre 1.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter and caster sugar in a bowl and cream with an electric whisk or wooden spoon until light and fluffy. Add the condensed milk and whisk until combined. Stir through the flour. Add 150g of the chopped chocolate and work through with a wooden spoon.
- Roll the dough into about 25-30 balls. Flatten slightly and place, spaced well apart, onto lined baking sheets. You will need to bake in batches. Bake for 12-15 mins until lightly golden.
- Leave to cool for 10 mins on the baking sheets to harden slightly, then transfer to a cooling rack to cool completely.
- To decorate, line 2-3 baking sheets with baking paper. Heat the remaining chopped chocolate in a heatproof bowl over a pan of simmering water. Once melted, remove the pan from the direct heat but keep the bowl over the saucepan. Half-dip each cookie in the chocolate and allow the excess chocolate to drip off back into the bowl. Hold the cookie over another bowl and scatter over a spoonful of desiccated coconut, allowing the excess coconut to drop into the bowl. Place the cookies onto the lined baking sheets and leave for 15-20 mins to set.
- See more Christmas biscuit recipes
